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Raspberry And Vanilla Dobos Torte With The Daring Bakers

August 27, 2009

I realized as I was starting to write down the recipe for this post that it was actually my 550th post. Wow...That made me a little proud and left me slightly amazed at the same time! I think I even said "oh la vache!" (holy cow!). That's a whole lot of stories, words, laughs, tears and just as much sugar, butter, flour and eggs! What could be more fitting to celebrate post #550 than a Daring Bakers Challenge? A very sweet and very rich one: a Dobos Torte.

I wrote last time that I hadn't had an ounce of craving for chocolate lately and when I set out to make this challenge, things turned out just about the same. I looked at the recipe and could not chase the images of sweet sugared berries floating in my head. Or was it sugar made saber equipped raspberries fighting off little chocolate critters? Hmmmm...Still, not an ounce of chocolate was calling my name yet. Too hot, too humid and a fridge full of raspberries thanks to my mother - in - law who always buys for 8 when there are just the 2 of them.

A Dobos Torte is traditionally a rich layer sponge cake layered with chocolate buttercream and topped with caramel pieces. I respected all the components of the challenge while changing things around a bit for a few reasons: the season, the plentitude of raspberries and mascarpone I had (mother - in - law again) and the weather.

I baked the sponge layers in a sheet pan, cut out disks in the cake to form several 3-inch cakes in dessert rings. I layered the disks with a super light (but rich) mascarpone mousse and fresh raspberries. For the buttercream, I kept a similar method as the one given by the hostesses and made vanilla bean Swiss meringue buttercream where the egg whites are heated on the stove prior to being whipped. On a side note, the specks you notice on the cakes are neither caused by a problem with your vision or your computer screen. It's not dirt either as my 5 year-old neighbor thought earlier. It's the pure goodness of a vanilla bean.

I thought about that caramel topping long and hard and knew it was just not going to happen as it was written given our heat and humidity. I made pulled sugar ribbons because I could make just what I needed for the cake before they'd disintegrate in sugar puddles. Going back on previous posts, I realized there had been bubble caramel, caramel circles, caramel strands, caramel corkscrews, caramel window panes, caramel plates but never good old pulled sugar. Ah! No more! Here it is!

Before you say you will never ever do it because it's caramel-and-oh-my-god-it's-just-too-hard-because-it's-caramel let me tell you why you could make it tomorrow and neither glue your entire kitchen nor burn all your pots and pans trying to get it to "the proper shade of amber". First, there is a high enough ratio of water to sugar for the liquid not to turn to caramel before you reach the desired temperature for pulled sugar. Then, your mission is NOT to let it turn color. You boil, add coloring or not, take it to a certain temperature, pour it off, let it cool a bit and start playing.

See? One more cool pastry thing to try one quiet evening. Do not fear the sugar!

We loved this version and I have already bookmarked the original one given by our hostesses to make this Fall and Winter. Thank you ladies for hosting and to Lisa and Ivonne for being such incredible Daring Bakers Founders! There are plenty more Dobos Torte to be seen from around the globe here.

Prepare the cake layers:Position the racks in the top and centre thirds of the oven and heat to 400F (200C). Line a half sheet pan with parchment paper and spray lightly with cooking spray. Set aside.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer). In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour. Pour the batter into the prepared half sheet pan and bake for 8 to 10 minutes or until slightly brown.

Prepare the mousse:Whisk the egg yolks to break them up in the bowl of stand mixer (or with hand held beaters).Sprinkle the gelatin over 2 Tb of cold water in a small cup and let it bloom.In a heavy saucepan set over medium high heat, bring the honey to a boil and cook until it reaches 240F. Remove the pan from the stove and pour it carefully into a cup with a spout (easier to pour) .Dissolve the gelatin in the microwave for 10 seconds, or in a bowl set over a pan of simmering water.While still whipping the yolks, slowly pour in the hot honey, being careful to temper them and not cook them. Pour the gelatin over the egg/honey and whip together for a few seconds and add the mascarpone, one tablespoon at a time. Whip until cooled to room temperature and has tripled in volumeIn another bowl, whip the cream to soft peaks or if you are using a stand mixer, pour the mousse into a large bowl and clean the mixer bowl thoroughly, or use another mixer bowl if you have one. Gently fold the whipped cream into the mousse trying to deflate the whole thing as little as possible. Use immediately.

Prepare the buttercream:Place the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream (temperature should be about 235-238F). Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-8 minutes. Proceed per recipe or store for up to a week in the fridge or 3 months (well wrapped in the freezer).

Assemble the cakes: like eight cake rings with rhodoid or plastic protector sleeves cut to fit (yes, like the ones in the office)and place them on a baking sheet. Place a cake round at the bottom, place a layer of raspberries on the outside, fill with mousse to the top of the raspberries, top with one round of cake, more mousse and a final round of cake. Place in the refrigerator and let set 2 hours or overnight. When the mousse is set, cover with the buttercream and refrigerate.

In a heavy saucepan set over high heat, bring the sugar and water to a boil (do not let it turn into caramel). Once it is boiling, add the lemon juice and coloring. Bring the syrup to 298F on a candy thermometer. Immediately pour the caramel onto a silicone mat. You might want to wear some pastry gloves at this point because the caramel is extremely hot. Little tip: I have found myself with not one glove in the tool box so I used a new pair of dishwashing gloves instead.Let it harden until it is pliable and carefully start folding the mat back and forth onto itself to work the sugar mass a bit. Take small pieces of the mass and start pulling, twirling or even make rose petals and other flowers with it. Beware that pulled sugar cools as fast as it gets hot so if it becomes harder and harder to work with you have different options available. If you have a heat lamp, place the pulled sugar underneath until pliable again. If you are like me (sans heat lamp) you can either place the pulled sugar on the silicone mat on a baking sheet directly on the stove on low heat until pliable or in a low heated oven. Be careful and watch it carefully: it can turn into "real" caramel very fast this way so do not walk away while you reheat.

These absolutely the most beautiful tortas I have never seen. Superb work and the insides look even better than the outside (which is hard to believe) and I will be trying the pulled sugar ribbons. Love the colours and the flavours. Cheers from Audax in Australia

Oh Helen after your last post I thought.. aha but that will have to change with the daring bakers challenge. You never cease to amaze me with your creativity and originality. These are absolutely gorgeous! And, those pulled sugar ribbons and so much fun. I can't wait to give them a try. I LOVE LOVE LOVE this version.

Helen, I was so looking forward to seeing your creation this month and I wasn't disappointed. I so love your mini tortes. Gorgeous! It is great how you have adapted it to suit what beautiful produce and food you have available. The pulled sugar is so cute, too!

Eez most gorgeous Dobos Torte, of course, my Baking Fairy! I wanted to try something like peaches and cream but A. wasn't too hot on that idea. I will be trying the pulled sugar as soon as I don't have to carry the papoose anymore...just in case. ;)

They're absolutely stunning as always, Helen! I actually thought you'd made rhubarb curls until I read further... such a beautiful colour to the pulled sugar. One day I'll be brave enough to try making it, but I fear burnt fingers!!

just perfect. i so badly wanted to use fruit in this too - but soeren wanted chocolate! helen i'd so love to be in your kitchen during one of these challenges to get the tiny things like pulling sugar right. hugs!

wow helen...i have learned something here today. and although you know i may just eat these vicariously through your incredible photos, i might just turn the air con on and greet the husband tonight with a kitchen full of pulled sugar ribbons in every color of the rainbow.

That looks delicious! Are you using regular sugar for the pulled sugar curls? I got a chance to try them, back in restaurant school (sneaked off to spy on neighboring classroom where they were holding confectionary lessons, and got caught by their teacher...) and I was told that they're using a special sugar designed for that. Never thought I could do that at home!

DOBOS-FANTASTIC Helen. Bee-yoo-ti-ful...and the mascarpone within just raises it to another level.Love the cross section too. Hv u done a post on pulled sugar? My next challenge (after the macs of course) is spun sugar & now pulled sugar). You have made my day dreamy...

Stunning!! So amazingly beautiful and creative. I took a class in pulled sugar once. I think you need asbestos fingers for that kind of sugar work . . . I had callouses on my fingers for a couple of weeks after that class!

I knew yours would be one of my favorites! It sounds absolutely divine and I wish I could have a slice right now. And I never thought about coloring the sugar/caramel and I will definitely experiment with that! Great job.

Hey Helen! Just wanted to stop by and check out your blog. Talk about amazing... my stomach is freaking out over here. Now that we are kind of like "cyst sisters" I just had to see what you were all about. Hopefully your blog can inspire me to improve in the kitchen. Merci.

This is so beautiful and sounds just like the kind of summer dessert I crave. I haven't cared much for chocolate this summer, I am all about fruity desserts. You make this sound so easy. I may have to give it a try after we pick raspberries!

Clabby: depending where you live, most sugar decorations will last between 1 hour to one day. Here in the heat and 90%+ humidity it's more like 20 minutes!! Do not keep them in the fridge or they will take on too much moisture.

Oh my goodness! This is absolutely gorgeous! I can't believe how beautiful the sugar work is! You have really taken this challenge too the next level - thanks so much for sharing your recipes and expertise.

About me: yes you can use parchment paper for the sugar but it is not as thick as a silicone mat so beware that it will be extremely hot.For the cake: yes you can make a big one. Click on any of the hostesses names and it will take you to their blog where they have made large ones. You can also check the DB blogroll and see all the larger versions of this.Good luck!

Pulled sugar - eep! I'm not afraid of caramel or anything, but I think I'll work up to pulled sugar :) (Never fear, eventually I'll make it!) I love how fresh this is - mine was definitely a bit heavier in flavor than I was looking for given the heat.

wow. the color contrast of this dish is so extravagant and elegant, I almost couldn't imagine such a creation coming from my kitchen. Such a delicacy with these treat that I so admire. bravo. thank you so much again for sharing!

Just lovely version of this classic - I'd never seen the Dobos (doe - boesh) torte outside of Hungary, where husband is from. Dobos means "drum" in Hungarian. It's typically supposed to look like a drum on top with the hard carmel sugar cookie thingies. Just love this though - I'm your newest fan ;).

Mmmmm raspberries...I thought about attempting pulled sugar ribbons, since Chef had just demonstrated them the other day in class. Of course I thought of it AFTER I had poured the caramel in weird patterns all over the Silpat...*sigh*

Your version looks so refreshing and I am very excited about every torte that isn't plain chocolate!

Ah Helen. Ethereal as always. I love the pulled sugar and will one day try it. Maybe. ; ) Thanks for giving me the fruit inspiration on this. I didn't end up quite as fruity as I thought, but love the result. Muah.

This is an incredible cake you made! I really love your photos of whatever you made. Especially the sugar ribbons are fantastic. Thanks for posting so many lovely recipes and sharing your experiences with us!CandyCupCakes :D

Oh gosh. You make me wish I had gone completely off the reservation and done something different and creative with my torte! I followed the recipe to the letter and it turned out just fine, but I was so underwhelmed by the taste! These little pink and white beauties tasted better - I am certain!

Anna: depending were you live the pulled sugar can go from 1/2 day to a whole day. One thing though: do not refrigerate it or it will turn into a sugar puddle. If you live in a relatively dry climate, do the pulled sugar a couple of hours before serving. If you live in a humid climate, do it just before serving.

Woww...It's realy amazing. I have never seen dobos cake like this. I always thought about something heavy, reach chocolate and really sweet. Your version is much better. I like it ;)You are my sign from God :) I want to make cake for my birthday party today and I was looking everywhere to find some sweet apparel :)

They look beautiful Helen! I found your photography tips on mycookinghut and would like to thanks you for sharing them. I have read lots on photography but never quite understood their explanations and I'm not a 'manual reading' type of girl so your explanation was very refreshing and make complete sense! Thanks again, I aspire to be a good as you one day ;o)

I *knew* you wouldn't be able to follow the recipe ;) ha ha ha! But I *like* it better this way. Your sugar curls are so delicate and pretty! I don't even like pink, but you always manage to make me change my mind - just while I'm here anyway. hee hee. I'd take your dobos torte any day. xxoo

I pull sugar and it looks like a phallic piece of 'what is that?' hanging off my cake. You pull sugar, and WOW! Love the raspberry interpretation of the Dobos, and as usual, I'm in awe of your talent :)

PERFECT!! The layers, the mascarpone, the flavours, and especially the sugar work! It all looks so fabulous! Pulled sugar is on my list of things to learn! Any chances of you doing a picture tutorial??

Reading your post truly gives me inspirations and courage to step outside of my comfort zone and try to be creative, every now and then! Needless to say, you have received well over 100 plus comments on how beautiful your presentations have always been!!!

I'm actually scared when it's time to work with pulled sugar. I've never tried but only with imagination, I've already known I don't have the minimum required skills to make such beautiful sugar ribbons!

I was reading your instruction on making those sugar rubbons but still I don't think I understand the instruction very well! I guess it's my homework to do a bit more research!

I am so behind on my blog reading and I am just in love with like the last 7 things you have posted here. Congrats on a huge blog milestone. You are an inspiration. And now I'd like a piece of this deliciousness!

I am playing catch up now. Was in China for more than a week- they block out facebook,blog page,twitter... there. Don't know how they stay in touch. And now, I am swarmed by post after post of awesome creations. I kowtow to you....

Just found your site while looking for dessert ideas---don't know that you will see this comment--wow, I'm #137! ---I am so impressed with your site. I applaud your photography and culinary skills; glad I discovered your blog. I am now following you on twitter so I won't miss a post.Best,Debi

Anonymous:Well let’s see. Are you a Daring Baker? Did you read the rules, the FAQs? Are you familiar with the philosophy of the DBs? The hosts gave one recipe with variations allowed. Having done a Dobos Torte many times before I chose to follow the variations allowed. I changed the buttercream flavor, because we were allowed to. Nowhere did it read that we were limited to chocolate. I added the fruit as a bonus. Lisa and Yvonne, the Db founders can corroborate this point of the DB philosophy: if were ever given chocolate chip cookies (meaning something that we have made many times before) as a challenge, it would be up to us to FIND A CHALLENGE for ourselves. Dobos torte not so challenging to me, adding the pulled sugar ribbons was a way to challenge myself a bit more since I have made caramel a gazillion trillion times.

There is also another point a want to address. Chocolate in August when there are so many fruits to choose from at a reasonable seasonal price? Does not make sense in my situation. It was better for me to use raspberries than chocolate since they were free and so was the mascarpone (thanks to my MIL). Being in a very tight spot financially does not give me freedom to be liberal with my ingredients but to make do with what I have on hand and what my budget for the month gives me room to use. Since we are a family of two, I wait for gatherings and dinner with friends to make my challenges. We had guests over: why would I venture into making a cake that I know my guests are going to complain about since it’s bloody hot, bloody humid and no one really was in the mood for chocolate. Goes back to my first point: can’t afford waste

Although everyone has a right to their own opinion, Helene has done nothing wrong with this challenge. The hostess did not say we couldn't use fruit. She did not say we had to use her recipe for buttercream.

As per Daring Kitchen rules, if a member has made the challenge recipe several times in the past, then she/he is obligated to create a challenge within the original challenge to make this recipe challenging for herself/himself. (How many times can I use the word "challenge" in a sentence?? Sheesh)

Helene experimented with pulled sugar to push her skills - that was her challenge to herself and I'd say she met and surpassed that uhmm.. challenge.

The point of the challenge is to grow in the area of baking. As a Daring Baker myself, Helen's DB posts are by far one of the best out there. She inspires the rest of us to create and think outside the box. Clearly Daring Bakers would not be the same without her and her expertise. DB needs Helen, not the other way around. To note she missed the point of the challenge only proves "anonymous" you clearly miss the spirit of the challenge.

Helene - I made this recipe, and credited you (published the post just today) for my mom's 80th Birthday. I topped it with a green spider mum. I found the recipe amazing and each individual part of the recipe so tasty. I did have a lot of difficulty icing with the butter cream. Did you? It is hard to tell, as yours are mostly photographed from the top. I would really appreciate your feedback on my comments on what I did. You will have to scroll down to the very bottom of the post about the birthday and there are detailed photos and information about how I put the individual cakes together, there.Thank you for this delicious recipe!Valerie

What a wonderful cake! Your text about pulled sugar was very inspiring and I went to my kitchen to try it. I found the right moment (without candy thermometer) to free the syrup from the pan and was happy to see that this part of the recipe wasn't as hard as expected. But the following work was a mess I have to say...making pulled sugar isn't that easy *sigh*. I really had a hard time to make nice sugar ribbons and other stuff but everything looked never like yours. Guess I have to practice a lot. Do you have some advices for me and my burned hands :)?

Is wonderful but let me to say something : Dobos Torte is with sponge cake layers .Usually you must use between 6-7 thin sponge layers with ganache chocolate in between.Also on top is the last layer topped with caramelise sugar.What you have done can be anything else but not Dobos.I am coming from country where Dobos cake is Dobos cake and not such other improvisations. For the rest I admire your entitle work and I think u do wonderful job.